Fresh Start

For a delicious summer, try your hand at these four recipes.

To Serve: Toss pasta with more olive oil, if needed. Add lobster meat, lemon juice. Plate in a large bowl, garnish with torn burrata, a drizzle of oil, basil leaves, and chives. Save tail meat to use as garnish.

Rigatoni with Lobster, Eggplant, Burrata, and Pistachios JULIAN MARUCCI, TAGLIATA

SERVES 2

For this recipe, Julian Marucci, executive chef at Tagliata, says he decided to focus on the combination of lobster and eggplant. “Eggplant has a natural bitterness that goes well with sweet flavors,” he says. “The remaining ingredients complement the lobster and eggplant.”

INGREDIENTS

Extra-virgin olive oil

2 tablespoons shallot, minced

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1 tablespoon celery, minced

2 small eggplants, peeled and medium diced

1 tablespoon capers

1-ounce pistachios, toasted and chopped

1½ ounces honey

1½ ounces aged sherry vinegar

13 ounces rigatoni

2 lobsters, 1 pound each

1 lemon

1 piece of burrata

2 sprigs of fresh basil, small leaves

1 teaspoon chives

DIRECTIONS

1. Sauté shallots, ginger, garlic, celery in extra-virgin olive oil, carefully cooking to just sweat the vegetables without color.

2. Add eggplant to saute pan. Season with salt and pepper stirring frequently, cooking on low to medium heat.

3. Once the eggplant is soft and tender, add capers, nuts, honey, and vinegar. Taste and set aside to be mixed with pasta.